Asian Cabbage Salad
Asian Cabbage Salad
Asian Cabbage & Sprout Salad with Soy Ginger Dressing
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Asian Cabbage Salad
Asian Cabbage & Sprout Salad with Soy Ginger Dressing
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Ingredients
Salad Ingredients
Asian Dressing Ingredients
Topping (Optional)
Servings:
Instructions
  1. Combine all salad ingredients in a bowl and mix.
  2. Combine all dressing ingredients in a blender and blend. Pour dressing over salad mix, toss and sprinkle sesame seeds over top. Serve on colorful dishes.
  3. This salad and dressing will taste delicious for several days.
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Filipino Bean Stew

Mung Bean Soup
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Servings Prep Time
8 bowl 20 minutes
Cook Time
2 hours
Servings Prep Time
8 bowl 20 minutes
Cook Time
2 hours
Mung Bean Soup
Print Recipe
Servings Prep Time
8 bowl 20 minutes
Cook Time
2 hours
Servings Prep Time
8 bowl 20 minutes
Cook Time
2 hours
Ingredients
Servings: bowl
Instructions
  1. 1. In a frying pan/skillet, sauté garlic, onions, and tomatoes. 2. Add the bitter melon pieces. 3. Add two tbsp. shrimp paste. 4. Add to the boiled mung beans. Add 3 cups of water and bring to a boil. 5. Add spinach just before serving. 6. Serve over rice.
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Eggplant Omelette (Tortang Talong)
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Recipe provided by Featured Chef Marie A. Dunaway
Servings
1-2 servings
Servings
1-2 servings
Eggplant Omelette (Tortang Talong)
Print Recipe
Recipe provided by Featured Chef Marie A. Dunaway
Servings
1-2 servings
Servings
1-2 servings
Ingredients
Servings: servings
Instructions
  1. Broil the eggplant on high till you hear a bursting sound. Take out of oven and cool before peeling off skin. Smash it with a fork. Beat the egg, approximately you need one egg per eggplant. Pour it over the smashed eggplant. Fry garlic till brown, add scallions and tomatoes. Then gently lift the eggplant by its stem and lay over the fried veggies. Season with salt/pepper. Flip over once cooked golden brown on one side. Serve while hot with soy sauce.
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